Burgers
Chili's Inspired Big Mouth Bites
Four mini bacon cheeseburgers with sauteed onions and creamy ranch-style sauce on toasted slider buns.
Inspired by Chili's Grill & Bar
Prep
25 min
Cook
18 min
Serves
4 servings
Difficulty
Easy
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 11 ingredients
- • 1 1/2 pounds ground beef, 80/20
- • 1 teaspoon kosher salt
- • 1/2 teaspoon black pepper
- • 8 slices bacon, cooked crisp and halved
- • 1 medium yellow onion, thinly sliced
- • 1 tablespoon unsalted butter
- • 8 slider buns
- • 8 slices American cheese
- • 1/3 cup ranch dressing
- • 1 tablespoon mayonnaise
- • 1 teaspoon pickle brine
View ingredient-by-ingredient match
- 1 1/2 pounds ground beef, 80/20Missing
- 1 teaspoon kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 8 slices bacon, cooked crisp and halvedMissing
- 1 medium yellow onion, thinly slicedMissing
- 1 tablespoon unsalted butterMissing
- 8 slider bunsMissing
- 8 slices American cheeseMissing
- 1/3 cup ranch dressingMissing
- 1 tablespoon mayonnaiseMissing
- 1 teaspoon pickle brineMissing
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Method
Recipe notes
Loose beef portions develop lacy edges when smashed onto a hot surface. Keep each slider balanced rather than oversized so the bacon, onions, sauce, and beef stay together in a two-bite format.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked patties, bacon, onions, and sauce separately for up to 3 days. Reheat meat to 165 F and toast fresh buns before assembling.
Make-ahead tips
Cook bacon, saute onions, and mix sauce up to 2 days ahead. Portion beef on cooking day and keep it chilled until the griddle is hot.
What to serve with it
- - Seasoned fries
- - Dill pickle spears
- - Crunchy coleslaw
Equipment needed
- - Cast-iron griddle or skillet
- - Sturdy metal spatula
- - Instant-read thermometer
Difficulty explained
Small patties cook quickly and are easy to assemble; working in batches prevents crowding and protects the browned crust.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plain Greek yogurt
Replace up to half the mayonnaise with plain Greek yogurt.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Mild cheddar cheese
Use the same number of thin mild cheddar slices for a less processed cheese option.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Packing the beef tightly creates dense sliders without crisp irregular edges.
- Pressing patties again after the first smash squeezes out rendered juices.
- Assembling too early lets sauce and onions soften the toasted mini buns.
Nutrition Context
- Beef, bacon, and cheese provide protein along with considerable sodium and saturated fat.
- Two modest sliders preserve the variety and presentation; vegetables or slaw can replace part of a fry side.
FAQ
How large should the patties be?
Use about 3 ounces of beef per patty and smash slightly wider than the buns because they shrink.
Can I cook the onions ahead?
Yes. Refrigerate them up to 3 days and warm them on the griddle before assembly.
Why use American cheese?
It melts quickly and evenly during the slider patty's very short second-side cook.
Can I use regular burger buns?
Yes, but form four larger patties and adjust cooking time while still reaching 160 F.
How do I keep sliders from getting soggy?
Toast the buns and assemble only when the hot components are ready to serve.
What sides pair best with this dish?
Good pairings include Seasoned fries; Dill pickle spears; Crunchy coleslaw. Choose one or two based on how substantial you want the meal to be.